ce in a saucepan 3-1/2 tablespoonfuls
rice, cover with cold water, boil 5 minutes, drain in a colander and
rinse with cold water; return it to saucepan, add 1 pint milk, 1/2
teaspoonful salt and boil till tender; when cold mix it with 3 well
beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful
of lemon essence; put this into a pudding dish, lay 1 tablespoonful
butter in small bits on top of it, grate nutmeg over and bake till
the custard is set; 1/2 cup seedless raisins may be added to the
pudding if liked; serve without sauce.

493. +Rice Pudding (Minutatim).+-- Place a saucepan with 1/4 pound rice
covered with cold water over the fire, let it boil a few minutes,
pour into a colander and rinse with cold water; return rice to
saucepan, add 1 pint milk, 1/2 teaspoonful salt, 1/2 tablespoonful
butter and boil slowly till tender; transfer the rice to a dish and
when cold mix it with 2 tablespoonfuls sugar, 1/2 cup milk, the finely
chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites
beaten to a stiff froth; butter some small cups or moulds, line them
with a few pieces of citron cut into small, thin slices, fill the
cups 3 parts full with the rice mixture and bake in the oven; when
done turn them onto a long dish, with a little jelly onto each one,
and serve with lemon or fruit sauce.

494. +Rice Snowballs.+-- Put 1 cup rice covered with cold water over
the fire, boil 5 minutes, drain in a colander and rinse with cold
water; return rice to saucepan, add 1 quart milk, a little butter, 2
tablespoonfuls sugar, 1/2 teaspoonful salt and boil slowly till
tender; add a flavoring of essence of almonds; when the rice is done
put into teacups and let it remain till cold; then turn the rice out
in a glass dish, pour over a cold custard and on the top of each
ball place a small piece of bright colored preserves or jelly.
NOTE.--The custard may be served separate in a saucer with the
balls, but the flavoring of it should correspond with the rice.
Vanilla or lemon essence may be used instead of almond.

495. +Cold Rice Flour Pudding.+-- Let 1-1/2 pints milk come to a boil,
add 4 tablespoonfuls rice flour, mix with 1/2 pint cold milk and stir
for 10 minutes over the fire; beat up the yolks of 5 eggs and add
them with 2 tablespoonfuls orange water to the rice mixture; add
lastly the whites beaten to a stiff froth; rinse out a mould with
water; sprinkle with coarse sugar, pour in the pudding and put the
form